{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T11:07:51Z","timestamp":1783940871282,"version":"3.55.0"},"reference-count":54,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T00:00:00Z","timestamp":1778025600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T00:00:00Z","timestamp":1778025600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001777","name":"University of Wollongong","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001777","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>\n                      Legumes, a staple food from the\n                      <jats:italic>Leguminosae<\/jats:italic>\n                      family, are widely consumed and deliver key food components and nutrients, including dietary fibre and plant protein. Regular consumption is associated with improved health outcomes such as a reduced risk of cardiovascular disease, better weight management, and enhanced gastrointestinal health. However, legume consumption varies globally, and the available Australian data is outdated. The aim of this study was to explore perceptions, knowledge and culinary use of legumes in a convenience sample of Australians.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>An anonymous and voluntary survey was conducted online. Eligible respondents were adults living in Australia who had not received formal nutrition training. Convenience sampling via social media and snowballing were used to recruit respondents.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Three hundred and forty\u2010nine respondents (84.8% female; 55.1% aged 56 years or older; 54.1% Bachelor's degree or higher) were included in analyses. Most (97.9%) respondents reported consuming legumes, with 24.5% reporting consumption once or twice per week and 27.2% reporting consumption three to four times per week. Perceptions of legumes included their high content of protein and fibre, though confusion was evident regarding the impact of legume intake on cardiometabolic health. The most influential cultures or cuisines for legume consumption were Mexican (31.4%) and Indian (25.8%).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Promotion of legume consumption should focus on their health benefits, affordability, and environmental sustainability attributes. Collaboration between key stakeholders (legume advocacy groups, consumers, food industry) could help drive legume product innovations to extend the range available to consumers.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jhn.70265","type":"journal-article","created":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T03:31:53Z","timestamp":1778124713000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Perceptions, Knowledge and Culinary Use of Legumes in Australia: A Convenience Sample Analysis"],"prefix":"10.1111","volume":"39","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8113-5633","authenticated-orcid":false,"given":"Cassandra J.","family":"Nikodijevic","sequence":"first","affiliation":[{"name":"School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health University of Wollongong  Wollongong New South Wales Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Theresa","family":"Pham","sequence":"additional","affiliation":[{"name":"Grains and Legumes Nutrition Council  Subiaco Western Australia Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kathy","family":"La Macchia","sequence":"additional","affiliation":[{"name":"Grains and Legumes Nutrition Council  Subiaco Western Australia Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7114-1634","authenticated-orcid":false,"given":"Anita","family":"Stefoska\u2010Needham","sequence":"additional","affiliation":[{"name":"School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health University of Wollongong  Wollongong New South Wales Australia"},{"name":"School of Health Sciences, Faculty of Medicine University of New South Wales  Sydney New South Wales Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,6]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1093\/advances\/nmz003"},{"key":"e_1_2_11_3_1","unstructured":"Food and Agriculture Organization of the United Nations What Is the Difference Between Legumes and Pulses? 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